Table 3.
Effect of blending finger millet flour with refined wheat flour on physico-chemical characteristics of noodles
| RWF + FMF (refined wheat flour + finger millet flour) | Cooked weight after cooking (g/g) | Water absorption after cooking (%) | Total solid losses after cooking (%) | Volume after cooking time (ml/100 g) | ||||
|---|---|---|---|---|---|---|---|---|
| 10 min | 20 min | 10 min | 20 min | 10 min | 20 min | 10 min | 20 min | |
| 100 : 0 (control) | 3.7 ± 0.01 | 4.1 ± 0.01 | 236.0 ± 1.00 | 312.0 ± 1.00 | 7.9 ± 0.10 | 13.8 ± 0.15 | 321.0 ± 1.0 | 377.3 ± 1.53 |
| 70 : 30 (RWF:FMF) | 3.1 ± 0.02 | 3.5 ± 0.05 | 215.2 ± 0.31 | 256.9 ± 0.07 | 16.0 ± 0.06 | 20.2 ± 0.10 | 280.3 ± 1.5 | 320.6 ± 1.15 |
| 60 : 40 (RWF:FMF) | 2.8 ± 0.02 | 3.3 ± 0.10 | 180.0 ± 1.00 | 230.6 ± 0.29 | 21.5 ± 0.08 | 26.4 ± 0.02 | 231.0 ± 1.0 | 271.0 ± 1.00 |
| 50 : 50 (RWF:FMF) | 2.6 ± 0.03 | 3.0 ± 0.02 | 163.1 ± 0.21 | 205.1 ± 0.25 | 26.8 ± 0.20 | 29.1 ± 0.01 | 200.6 ± 1.5 | 220.3 ± 1.53 |
| S.Em± | 0.02 | 0.37 | 0.06 | 0.75 | ||||
| CD at 5% | 0.07 | 1.11 | 0.18 | 2.26 | ||||
| F value | ns | a | a | a | ||||
aHighly significant, ns: non-significant, n = 3 replications were taken